Preheat ove to 30°F.,To make the crust:,In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.,Process until teh crumbs begin to stick together.,With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.,Bake the crust for 10 minutes until set.,Remove from the oven and let cool.,To make the filling:,In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.,Using an electric mixer set on medium speed, beat until well blended.,Add the eggs, one at a time, beating after each addition just until combined.,Pour the filling into the cooled crust.,Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).,For the topping:,______,When the cheesecake is done, spoon the sour cream mixture over the top.,Returen the cake to the over for 5 minutes longer to set.,Transfer to a rack to cool.,Cover with aluminum foil and refrigerate overnight.,In a large, heavy frying pan over medium heat, stir the preserves until melted.,remove from heat, add all the berries and toss to coat.,Run a knife around the pan sides to loosen the cake.,Mound the berries atop the cake.,Refrigerat for 30 mins or up to 2 hours,Remove foil and release the pan sides and serve.